Southern Fried Cabbage - Master Cookbook Recipe # 498

Name: Southern Fried Cabbage - Master Cookbook Recipe # 498
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8
Cuisine: Southern
Ingredients: 1 Medium head of cabbage (chopped into 1-inch pieces); 6 oz Bacon (chopped); 1 Smoked sausage (sliced); 3/4 cup Bell pepper (mixed colors, sliced into strips); 1 Large onion (sliced into strips); 2 Tbsp Light brown sugar; 1 Tbsp White vinegar; 2 tsp Chicken bouillon granules; 1 tsp Onion powder; 1 tsp Roasted Garlic Powder (Bidia); 1/2 tsp Soul food seasoning (Clover Valley); 1 tsp Salt & 1/2 tsp Black pepper; 4-5 shakes Worcestershire sauce; 1/2 cup Water (for deglazing); To taste Red pepper flakes; Optional: Olive oil (if using lean sausage)

This isn't just any cabbage dish,this is our Southern Fried Cabbage, packed with smoky bacon, savory sausage, and a perfectly balanced sweet-and-tangy glaze. By using a blend of roasted garlic, soul food seasoning, and a splash of vinegar, we transform a simple head of cabbage into a vibrant, flavorful masterpiece. It’s a colorful, hearty dish that’s just as beautiful to look at as it is delicious to eat.

This is recipe #498 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min

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Ingredients

1 Medium head of cabbage (chopped into 1-inch pieces)
6 oz Bacon (chopped)
1 Smoked sausage (sliced)
3/4 cup Bell pepper (mixed colors, sliced into strips)
1 Large onion (sliced into strips)
2 Tbsp Light brown sugar
1 Tbsp White vinegar
2 tsp Chicken bouillon granules
1 tsp Onion powder
1 tsp Roasted Garlic Powder (Bidia)
1/2 tsp Soul food seasoning (Clover Valley)
1 tsp Salt & 1/2 tsp Black pepper
4-5 shakes Worcestershire sauce
1/2 cup Water (for deglazing)
To taste Red pepper flakes
Optional: Olive oil (if using lean sausage)

Instructions

Brown the Meats: Preheat a large wok or skillet over medium heat. Add the chopped bacon and sliced smoked sausage. Cook until they are golden brown and crispy.
Sauté Aromatics: Remove the meat from the skillet with a slotted spoon, leaving the flavorful drippings behind. Add the onion and bell pepper strips to the pan and cook until they are soft and fragrant.
Season and Deglaze: Stir in the onion powder, chicken bouillon, soul food seasoning, garlic powder, brown sugar, vinegar, salt, pepper, and Worcestershire sauce. Add the 1/2 cup of water to deglaze the skillet, scraping up all those delicious browned bits from the bottom.
Cook the Cabbage: Add the cabbage to the skillet. Stir well to coat it in the seasoning mixture. Cook, stirring occasionally, until the cabbage is tender but still has a bit of structure.
Combine and Serve: Return the bacon and sausage to the skillet. Give everything a final toss, add red pepper flakes if you like a little heat, and serve immediately.

Notes

Tammy’s Tips: The combination of brown sugar and vinegar in this recipe is what really sets it apart,it creates a "sweet and sour" depth that perfectly complements the smokiness of the bacon. If you want it extra pretty, definitely use a mix of red, yellow, and green bell peppers. This cabbage is so very good, especially when served right alongside a fresh pan of hot cornbread!